Continuing on from my earlier inquiry on goat, tonight we smoked a leg of goat. We followed the method from David Spence Famous Goat Recipe that you can google if you want. The leg was smoked at 230 grill temp to an internal temp of 145 when it was pulled and foiled for an hour. As with the chops that I commented on earlier, the meet was somewhat pork like, but more body. Heaver than pork but lighter than beef.
raw leg
leg with rub
after foiled and rested
sliced for serving
raw leg
leg with rub
after foiled and rested
sliced for serving
